Growing at home:
Mango
Name: Mango Mangifera indica L. (Anacardiaceae).
Origin: India Burma region.
Distribution: Between the tropics of capricorn and cancer and extending into the sub-tropics.
Australian Distribution: Queensland (mainly around Mareeba, Bowen and Ayr), Northern
Territory (Darwin and Katherine regions), Western Australia (mainly Kununurra and to a smaller
extent in Broome), Northern New South Wales.
Preferred Climate and Soil Types: Mango can be commercially grown in tropical and subtropical climates. Temperature and rainfall have profound effect on its commercial culture. It
prefers dry cooler conditions for flowering and warm and rain-less conditions during fruit
development and maturity. It cannot with stand frost. Mango can be grown in a wide range of
soils provided they are well-drained. Sandy loams are preferred.
Description: A perennial, evergreen tree, commercial varieties can grow up to 20 m tall with a
round crown. The tap root is long with a set of dense superficial root system and another set of
deeper root system closer to the water table. Leaves are alternate and appear in flushes.
Inflorescence is a panicle consisting mainly of two types of flower - male (staminate) and
bisexual (hermaphrodite). Total number of flowers varies from 1000 up to 6000 per panicle. Sex
ratio varies with varieties and environmental conditions, especially temperature. A high sex ratio
in favour of hermaphrodite flowers is desirable for higher initial fruit set. Fruit is a fleshy drupe.
Fruit size, colour taste and flavour vary greatly with variety.
Varieties: There are a number of varieties grown commercially for different markets. These
can be grouped into two distinct types of varieties, monoembryonic and polyembryonic. The
Australian industry is largely based on a single polyembryonic variety, Kensington Pride. Other
varieties grown on a smaller scale are Keitt, Irwin, R2E2, Nam Dok Mai, Calypso and Honey
Gold. Research is in progress to evolve improved varieties for different markets. One variety
recently released from the NT is 'Celebration'. Its features are attractive fruit colour, regular
bearing, freedom from sap burn and mild flavour. Research is also in progress to test existing
varieties for different markets.
Culture: Grafted plants are used for commercial plantings because they are true to type, less
vigorous, and more precocious than seedling trees. Trees are normally planted at 10 x 10 m
spacing (100 trees/hectare). Higher density planting with closer spacing is also practised and
requires a more intensive management system of tree canopy with mechanical pruning. Trees
commence fruiting within two years and commercial harvest is achievable after three years.
Young trees are watered regularly for establishment. Bearing trees are watered from flowering
to completion of fruit development.
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Growing at home: Mango
Pests, Diseases and Disorders: Thrips, scales, leaf and flower- eating caterpillars, plant
and leafhoppers and fruit flies are some important insect pests. Anthracnose, stem end rot and
scab are important diseases. Sap burn from the caustic sap at the time of harvest is a serious
limitation with variety Kensington Pride. Stem end cavity is a physiological disorder commonly
noticed in late harvested fruit. Refer to the illustrated field guide on Pests, Diseases and
Disorders of Mangoes in the Northern Territory, available from Publications, see contact details
below.
Fruiting Season: The Northern Territory supplies the earliest mangoes to the domestic
market. Commercial harvests extend from early September to December.
Area
Sept
Oct
Nov
Dec
Jan
Feb
Mar
Darwin (NT)
Katherine (NT)
Kununurra (WA)
Burdekin (Qld)
Mareeba (Qld)
Central/Southern (Qld)
Northern (NSW)
Carnavon (WA)
Harvesting, Grading and Packing: Mango is a climacteric fruit and is harvested when
mature but still hard green. A wide range of maturity indices are used. These are flesh dry
matter, fruit size, shape at the stalk end, change in appearance of beak and change in fruit
colour and heat sums. Fruit dry matter is a very reliable index and makes use of increment in
the dry matter of flesh at fruit maturity as an index. A range of harvesting techniques are used.
These include secateurs and picking poles in smaller orchards and mechanical harvest aid in
large-scale commercial orchards. Great care has to be taken to prevent flow of the caustic sap
from the stem end onto the fruit at and soon after harvest. This is achieved by de-sapping the
fruit on racks or by washing the fruit in detergents. Management of fruit fly infestation and postharvest rots is important for marketing and storage of fruit and is achieved by chemical
dips/sprays before grading and packing the fruit.
Storage Conditions: The storage and transport temperature is very important for fruit quality.
Ideal temperature is between 15 to 18ºC.
Culinary Use: Mango is consumed in a number of ways. Immature fruit is pickled or made into
chutney. Besides its popularity as a fresh fruit, the ripe fruit can be canned as slices, preserved
as nectar or juice or dried. Mango pulp is used in milk shakes, ice creams, yogurts and
breakfast cereals. A unique fruity liqueur is also made from mango pulp.
Plant Industries, Department of Primary Industry and Fisheries
GPO Box 3000, Darwin NT 0801 [Normal]
Telephone: 08 8999 2292 Facsimile: 08 8999 2049
Email: horticulture@nt.gov.au Web: www.horticulture.nt.gov.au
Disclaimer:
While all care has been taken to ensure that information contained in this information sheet is true and correct at the time of publication, the
Northern Territory of Australia gives no warranty or assurance, and makes no representation as to the accuracy of any information or advice
contained in this publication, or that it is suitable for your intended use. No serious, business or investment decisions should be made in
reliance on this information without obtaining independent and/or professional advice in relation to your particular situation.
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